Paleo Brownie Skillet for Two
User Reviews
5
Paleo Brownie Skillet for Two
Description
This recipe mixes dry ingredients of cocoa powder, coconut flour, baking soda, and salt before combining with a melt of dark chocolate and coconut oil. Coconut sugar and a room temperature egg are whisked in, then folded with the dry mix to create a thick and fudgy batter. Baked at 350°F in a greased mini skillet for 8 to 10 minutes, the brownie sets once small cracks appear on the surface but remains soft inside. Topping with mini chocolate chips adds texture and extra chocolate flavor.
Serving warm intensifies the flavorful, dense chocolate texture and pairs well with ice cream or fresh fruit. Its single-serving size makes it convenient for a quick dessert without leftovers.
A suggested coconut flour substitution is almond flour in equal amounts, though results may vary. Avoid overbaking to maintain the desired fudgy consistency.
Ingredients
- 2 tablespoons cocoa powder or cacao
- 1 tablespoon coconut flour
- 1/4 teaspoon baking soda
- pinch salt fine sea salt
- 1.5 oz dark chocolate about 1/4 cup chips, dairy-free
- 2 tablespoons coconut oil
- 1.5 tablespoons coconut sugar or granulated sugar choice
- 1 egg room temperature, large
- 1 tablespoon mini chocolate chips for topping, dairy-free
Instructions
- Preheat oven to 350ºF. Grease a 6" cast iron skillet with butter or oil; set aside.
- In a medium bowl whisk together cocoa powder, coconut flour, baking soda, and pinch of salt; set aside.
- In a medium microwave-safe bowl on half power, melt together the 1.5 ounces of dark chocolate with coconut oil. Use 2-30 second increments, stirring in between until chocolate is fully melted. Allow to cool for 5 minutes, then whisk in coconut sugar and room temperature egg.
- Pour chocolate mixture into bowl of dry ingredients. Use spatula or spoon to gently combine. Batter will be thick and fudgy.
- Transfer batter to greased mini skillet, top with additional mini chocolate chips if desired. Bake for 8-10 minutes. Brownie will be done when cracks appear. It is better to under-bake these kinds of skillet desserts! Don't over-bake.
- Allow brownie skillet to cool for 10 minutes. Then serve with favorite ice cream–enjoy!
Notes
- Almond flour may be used as a substitute for coconut flour if desired, though results may differ.
- This brownie is best enjoyed warm, ideally served with ice cream.
- Do not overbake; remove when cracks appear and the center is just set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1-2
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1/2 | |
| Calories | 311kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 93mg | 31% |
| Sodium | 278mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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